Cold Sesame Noodles

"I first had these at a little lunch counter in the building that I worked in. They were very popular and my absolute favorite! The woman who owned the lunch counter also had a catering company and when I went to work for her during the holidays I asked for the recipe and she gave it to me! :) Now I can have them anytime and they are great to keep in the fridge for a quick something or to take to a barbecue or potluck. I promise they will be well received!"
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by  Pamela photo by  Pamela
Ready In:
18mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
  • When the pasta is cooked, drain, and mix with sauce.
  • Then add carrots and toss (I never leave the carrots out).
  • Chill for a few hours before serving.
  • They are best cold!
  • Garnish with scallions and sesame seeds just before serving.

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Reviews

  1. I have been looking for the perfect pasta recipe for late night snacks or sick days for over a year now. And now I have it! I did change a few things however: I added more water (3T all together since I originally halved the recipe), which did make it a tad thin, so next time I'll add less. I also added the Rice Wine Vinegar like someone suggested. This added a nice touch, but the 1T I added was just too much for me and I had to add a tad more soy sauce and honey to help cut it. Overall, I did feel like it was missing something, but I attribute that to using olive oil instead of sesame (didn't have any, did add sesame seeds at the end though), and using powered ginger instead of fresh and less of it (I don't like the taste of ginger). Oh, and some red pepper flakes add a nice little kick!
     
  2. These are really tasty but I did adapt the recipe. I halved the amount of noodles to be used and also added a chopped up yellow pepper,a bit of water, tuna and beans for extra protein. Tasted like I had bought them from a noodle bar. Delicious and will definitely make again.
     
  3. Just updating this -- I realized I gave it no stars the first time I reviewed! These are very good. I skimped on the sesame oil the first time and have made them again with the called for amount and have added rice wine vinegar. All-in-all good sesame noodles!!
     
  4. I did find these a bit bland and VERY sticky. I did not have carrots, so they were not added, but otherwise followed the recipe. I think next time I will add some rice vinegar and /or lime juice as suggested previously to try and make it not so sticky.
     
  5. I have been looking for a great sauce for cold sesame noodles, and found it. I did modify it slightly though and found the results outstanding. Based on previous reviews, I used 8oz of pasta instead of 16. I also increased the amount of warm water from 3T to 6T (and the flavor was not diluted). I added 2T of rice wine vinegar for punch, and about 1/4tsp of crushed red pepper for a mild heat (will use 1/2 tsp next time). This recipe is a winner.
     
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Tweaks

  1. I have been looking for the perfect pasta recipe for late night snacks or sick days for over a year now. And now I have it! I did change a few things however: I added more water (3T all together since I originally halved the recipe), which did make it a tad thin, so next time I'll add less. I also added the Rice Wine Vinegar like someone suggested. This added a nice touch, but the 1T I added was just too much for me and I had to add a tad more soy sauce and honey to help cut it. Overall, I did feel like it was missing something, but I attribute that to using olive oil instead of sesame (didn't have any, did add sesame seeds at the end though), and using powered ginger instead of fresh and less of it (I don't like the taste of ginger). Oh, and some red pepper flakes add a nice little kick!
     
  2. These are just like the noodles from Simply Thyme in Rochester! I am thrilled to have the recipe. Thank you. The only thing I did different was to use Yoshidos Marinade in place of the soy sauce, as it has a sweeter taste. I used soba noodles too and chopped up some baked tempeh to place on top.
     

RECIPE SUBMITTED BY

I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels! Participation & Awards: These are some of the fun games and clubs here at Zaar. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i161.photobucket.com/albums/t237/akplongmeadow/ZWT3b.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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